Carvalho, C.B. Madrona, G.S. Corradine, S. da S. Reche, P.M. Pozza, M.S. dos S. Prado, I.N. do <br/><br/>
Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content 

<br/><br/><label>Subjects--Topical Terms: </label><br/>CARNE<br/>FRANGO DE CORTE<br/>VACA DE CORTE<br/>SODIO<br/>ANALISE DE ALIMENTO<br/><br/>OXIDACAO<br/>TEXTURA